Recipes

Spiked Summer Iced Tea

I have traveled a lot with food a major, if not the only,  focus. I do a little research about what to expect so I am ready for possibly unique dishes.  Dumplings in Asia, wonderful fish in Sicily for instance. When I visit friends in the South, I learn to drink copious amounts of iced tea. And I am emphasizing vast amounts, whether in someone’s home or in a restaurant.  I know this doesn’t seem to compare with some heartier dishes, but it is still novel to that part of the world. On one visit I had a version of this spiked with bourbon.  Either way, the presentation of our version made with jam as a taste booster is beautiful and delicious.

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Peach Ginger Flatbread Pizza

Sometimes in summer it is puzzling to figure out what to have for a lazy lunch or dinner.  This could be a good solution. Pair this flatbread with a simple salad and a glass of white wine and you are all set.

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Fourth of July Grilled Skirt Steak

Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges.  Because this cut is thin, it is a quick cut to grill.  If you are looking for something to serve for 4th of July, this is it.   I have a rub that was given to me by a Boston chef almost 20 years ago.  It never fails -  and because the cut is thin, you don’t have to spend time hovering over the grill.  When the grill is really hot with red/orange embers, toss on the steak.  Each side takes about 5 minutes or less.  A note to keep in mind -  when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.

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Peach pie with Peach Ginger jam

Real summer begins for me when the peaches are ripe and juicy. I guess because I grew up with a couple of peach trees and as a kid the wait for the peaches ripening on the tree seemed to take forever.  Then the magic would happen and the peaches were pronounced ripe enough for picking. Jars of jam would follow when the whole tree’s bounty was ripe, but the first peaches were destined for pie. If you live in an area where peaches grow, I suggest searching a farmer’s market in late June for this heralding of summer  beginning.
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Fish tacos

Fish tacos

For at least 10 years we have escaped the New England winters with a trip to a favorite beach in Mexico. Our family is deep into work – whatever that is – so not everyone makes it to our beach getaway every time. Once we are there, getting and making good fish tacos is top of our list – that and getting to the beach. I travel with jams – (also olive oil and good knives) so I bring along Red Pepper jelly and use it with the fish tacos I make. Sometimes the fish is battered and sometimes not. Here is a recipe I think is really good with either batter-fried or grilled fish.
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Leafy Green & Strawberry Salad

As you can imagine, I adore making jam and obsessed with trying new combinations.  I like choosing the fruit, chopping, cutting, cooking, and especially tasting and re-tasting.

After all the stirring and tasting, I begin to yearn for greens.  A big salad.  This is one of my favorite combinations and even includes some spoonfuls of my jam.

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